1.In a pot over the heat, heat the oil and place the minced onion until it wilts; then add the tomatoes and garlic and stir the ingredients well. Afterwards, add the vinegar, chicken stock cube, salt, black pepper, sumac and lemon salt, and mix well. Take them off the heat, then add the fried eggplants and stir well.
2.In the serving dish, place the eggplant mixture, and garnish the salad with fried bread and green coriander. Serve the Thousand Island Dressing beside it.